Laika Chinese Restaurant

Serves one to two people

A delicate spring roll harmoniously combining the flavors of shark fin and shrimp

Using traditional ingredients from China and Taiwan, tofu is dehydrated and lightly dried.

Enjoy the live Yangcheng Lake Shanghai crab soaked in a high-alcohol white liquor, marinated in an original soy sauce base with Shaoxing wine, allowing you to savor the rich and concentrated crab roe. Available from mid-October to late December. (Please make a reservation one week in advance.)

Males are served as white roe, while females are served as crab paste. A signature dish of the autumn season, we bring live Shanghai crabs to your table in a special crab basket. Even first-time diners can enjoy this with confidence. Our staff will prepare the crabs for you, making them easy to eat. [Available from mid-October to late December]

(Reservation in advance is required) 'Yoshihina Abalone' refers to abalone from Yoshihama in Iwate Prefecture. The 'Ami Abalone' from Aomori Prefecture, this 'Yoshihina Abalone', and the 'Oma Abalone' from Oma in Aomori Prefecture are said to be the 'three great abalones'. The high-quality dried abalone produced in Japan, both in terms of quality and manufacturing technology, is of the highest grade.

Thick fibers with a good texture of shark fin

Uses the pectoral fin of the mako shark

Shark fin stew rice is also available.

Shark Fin Sauce Rice is also available.

A famous Sichuan dish named because it makes your mouth water every time you think of it.

4 types, 2 pieces each

A traditional Beijing dish where the skin of roasted duck is wrapped in duck pancakes (crepe-style dough) with green onions, cucumber, and homemade sweet bean sauce based on Hatcho miso.

Using tender and sweet brand beef from Gifu Prefecture

Using traditional Chinese rice wine, it has a gentle sweetness, depth, and rich finish.

Molt shrimp that can be eaten with the shell in a rich chili sauce

Tossed in a special mayonnaise sauce with a crispy coating

Hong Kong style shrimp that can be eaten with the shell

A traditional simple egg dish from the Canton region

Using premium ingredients such as Jinhua ham, dried scallops, and shrimp roe

Soft-shell crab that can be eaten whole in Hong Kong style

Hot and crispy ankake okoge made with shrimp and seasonal seafood

Using high-quality Sichuan Huanyuan pepper for numbing and fragrant mountain pepper

A classic Chinese dish quickly stir-fried over high heat

A popular dish so well-liked that it is the signature menu item of the Lai Xing Tantan Noodles specialty shop.

The aroma of roasted black sesame and a hint of bitterness make it delicious

Enjoy the aroma and rich flavor using the finest gold sesame from Turkey.

Uses Sichuan green pepper with a refreshing citrus aroma and numbing sensation

Born from the owner's chef's meal, Nagoya style

The aroma of roasted black sesame and a hint of bitterness make it delicious

High-quality flower pepper from Sichuan, characterized by a strong numbing sensation essential in Sichuan cuisine.

Super spicy Dan Dan noodles made with high-quality chili habanero for enthusiasts

Noodles with a chewy texture served in a sauce-less mixed noodle style

The sour and spicy flavor is addictive

Fried rice made with XO (a premium sauce made from dried scallops and Jinhua ham, among other ingredients)

Fried rice with plenty of seafood and seasonal vegetables in a thick sauce

Official almond tofu blended with two types of almond seeds (Bai Xing and Nan Xing)